Steamed Fish Head with Chopped Chili
A classic Hunan dish featuring a steamed fish head topped with chopped chilies and finished with sizzling hot oil.
Story
This iconic Hunan dish is a beloved staple known for its vibrant red color and bold, spicy flavors. The fish head is steamed to tender perfection with a generous layer of chopped chilies, and finished with a splash of sizzling hot oil to release an irresistible aroma.
Ingredients
Fish head (washed, split into two halves, the back of the fish head must remain connected)
1 piece
Red chili pepper (washed and minced)
to taste
Ginger (washed and minced)
to taste
Scallion (washed and cut into sections)
to taste
Chopped chili sauce
to taste
Fermented black beans
to taste
Salt
to taste
Pepper powder
to taste
cooking wine
as needed
garlic (mashed)
as needed
cooking oil (heated and poured over the fish head)
as needed
Instructions
1
Prepare ingredients
Wash the fish head clean and split it into two halves, keeping the back of the fish head connected; wash the red chilies and mince; wash the ginger and mince; wash the scallions and cut into segments.
2
Marinate and plate
Rub oil over the fish head, place it in a round plate, and sprinkle with minced chilies, chopped chili sauce, minced ginger, salt, pepper, fermented black beans, and cooking wine.
3
Steam the fish head
Place the fish head in a steamer and steam for 7 to 9 minutes until cooked; take the plate out and sprinkle minced garlic over it.
4
Drizzle with hot oil
Place a wok over the heat, heat it up and pour in oil. Heat the oil until hot, then drizzle it over the fish head. Finally, place the scallion segments on top to serve.
